乳酸菌发酵番茄汁工艺优化及挥发性风味物质分析.
- Published in:
- China Brewing, 2024, v. 43, n. 9, p. 221, doi. 10.11882/j.issn.0254-5071.2024.09.035
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- Publication type:
- Article
Works by 赵馨馨
Results: 5
1
2
桑葚葡萄复合果酒发酵工艺响应面法优化.
- Published in:
- China Brewing, 2024, v. 43, n. 9, p. 157, doi. 10.11882/j.issn.0254-5071.2024.09.025
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- Publication type:
- Article
3
不同预处理对发酵沙棘汁理化特性及挥发性风味化合物的影响.
- Published in:
- China Brewing, 2023, v. 42, n. 7, p. 196, doi. 10.11882/j.issn.0254-5071.2023.07.032
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- Publication type:
- Article
4
酵母菌对骏枣汁品质、抗氧化能力及挥发性风味化合物的影响.
- Published in:
- China Brewing, 2023, v. 42, n. 6, p. 122, doi. 10.11882/j.issn.0254-5071.2023.06.020
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- Publication type:
- Article
5
新疆产区白玉霓白兰地基酒一次蒸馏过程中挥发性化合物变化.
- Published in:
- China Brewing, 2023, v. 42, n. 3, p. 157, doi. 10.11882/j.issn.0254-5071.2023.03.027
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- Publication type:
- Article